Instant Pot Zuppa Toscana
This is a variation on a copycat recipe I found on delish.com. I added some protein and dumped the potatoes. This soup is every bit as good as the Zuppa Toscana at Olive Garden…and has less carbs.
Servings 4
Ingredients
- 1 lb Italian sausage Remove casings, sweet or medium hot (spicy is best)
- 1 onion small and chopped
- 3 clove garlic chopped fine
- 32 oz chicken broth organic is best, low-sodium is okay too
- 3/4 c half and half use milk to reduce fat content
- 2 c kale stems removed, leaves chopped or cut into strips
- 32 oz navy beans 2 16 oz. cans works great
Instructions
- Sauté the sausage, then add onion an garlic and cook for another 2 – 3 minutes.
- Stir in beans and broth.
- Set instant pot to pressure cook for 5 minutes.
- Quick release carefully.
- Stir in kale and let it wilt for a couple of minutes.
- Stir in half and half and serve.
Notes
For some extra protein you can add crumbled bacon when you add the kale. Also it’s nice to serve the dish with grated parmesan on the top…and some really great bread (so much for the low-carb idea!)
If you can’t find a medium-hot sausage, buy a package of mild and a package of hot sausages. Use half of each and freeze the rest for next time.
For some, there may be too much sausage in this soup. Feel free to reduce the sausage amount and/or add beans and broth to taste.